Heirloom Tomato and Ricotta Pizza with Cornmeal Crust

Tomato Tart/Pizza

Last week I caught a few minutes of the show “The Chew” and saw a version of this being prepared on a pie crust. I was intrigued. I went out that very afternoon to purchase heirloom tomatoes to recreate this amazing dish. I made one on a pie crust and one on a corn meal crust (pictured above) that I found at Whole Foods that was very appealing to me. My family picked at the tart on the pie crust but devoured the version on the corn meal crust which I highly recommend.  The link to the original recipe is here.


Here is my version which has different crust and some pesto that I had made and needed to use up. Feel free to be creative with your toppings.


1 corn meal pizza crust (purchased at Whole Foods)

3 medium sized heirloom tomatoes (varying in size and color)

1 cup ricotta cheese

1/3 cup fresh pesto

2 tablespoons of fresh basil, chopped

salt and pepper

Preheat oven to 350. Bake pizza crust for 15 minutes and remove. Slice tomatoes and lay them on roasting pan with olive oil to coat, and salt and pepper. Allow to roast for 20 minutes. Remove from oven and allow to cool for a few minutes. Place tomatoes onto pizza crust and top with spoonfuls of ricotta cheese. Drizzle pesto. Add salt and pepper if needed. Bake for 15 minutes. Remove from oven and top with chopped, fresh basil. Serve and enjoy!


One thought on “Heirloom Tomato and Ricotta Pizza with Cornmeal Crust

  1. Pingback: Eggplant and Fig Pizza on a Cornmeal Crust | twostatesoneplate

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